Beurre Rouge

Beurre Rouge

Ingredients:

2 oz Red Wine
1 oz Red Wine Vinegar
1 oz Shallots, minced
1 tbs Pink Peppercorns, cracked

6 oz Whole Butter, room temperature - cut into 2 oz pieces
2 oz Heavy Creme
TT Salt

Method:

1. In a small sauce pan combine the red wine, vinegar, shallots, and peppercorns.
2. Reduce by 3/4 or until about 1 oz of liquid remains.
3. Add the butter and creme to the reduction over very low heat, swirling in until 3/4 melted, pull from heat and incorporated until all b utter has melted. DO NOT SIMMER OR BOIL. Turn off heat here and incorporate the butter over the pilot light.
4. Season to taste and keep warm. Shallots and peppercorns may be strained out or left in as a garnish.